Fried Green Tomato Caprese
2 green tomatoes
1/4 cup cornmeal
1 tablespoon milk
1/2 cup panko breadcrumbs, italian flavored
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Fresh mozzarella cheese
Balsamic vinegar, reduced if preferred
Heat a medium cast iron skillet (or any skillet you have!) over medium heat with enough oil to coat the bottom of the pan.
Add the cornmeal to 1 bowl. In a separate bowl, mix up the egg and milk. In another bowl, add the breadcrumbs, salt, pepper, and cayenne, and mix up.
Slice the green tomatoes into 1/2" slices. Dredge each one separately in the cornmeal, then the egg, then the panko breadcrumbs. Place into the heated skillet, making sure not to overlap the tomato slices. Flip each carefully after about 3 minutes, and let cook another 3 minutes on the other side.
Remove to paper towels to drain some excess oil, then stack with mozzarella cheese and basil. Drizzle with a balsamic vinegar reduction if desired!